Food & Wine
Greek risoni salad
This delicious, colourful salad will bring the taste of the Mediterranean to your next barbecue. It’s also ideal for a light lunch or quick snack in between meals.
Serves: 6
Ingredients:
- 1 ½ cups uncooked risoni
- 3 cucumbers (about 400g)
- 2 tomatoes, seeded and chopped
- 1 red onion, chopped
- 1 cup feta, crumbled
- 60g Kalamata olives, pitted and drained
- ¼ cup baby spinach
For the dressing
- 1 tbsp. lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- Ground black pepper, to taste
- Sea salt, to taste
Method:
- Cook risoni according to packet instructions until tender, then drain and rinse under cold water. Drain again and place in a large bowl.
- Add cucumber, tomatoes, onion, feta, olives and spinach, tossing gently to combine.
- In a small screw-top container, add all the dressing ingredients. Shake well and drizzle over salad.
- Serve and enjoy.
What’s your favourite salad to serve at a barbecue? Share your recipe with us in the comments below!
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